纳豆菌固态发酵青稞产纳豆激酶工艺优化研究

Study on the Optimization of Nattokinase Production by Solid-state Fermentation of Highland Barley by Natto Bacteria

以青稞(昆仑20号)为发酵基料,纳豆枯草芽孢杆菌BSCZ-4为发酵菌株,采用单因素试验及响应面设计优化了纳豆菌固态发酵青稞生产纳豆激酶的最佳工艺参数。结果表明,纳豆菌固态发酵青稞生产纳豆激酶的最佳工艺条件为:浸泡时间为48 h,蒸煮时间为40 min,加水量为10%,接种量为6%,发酵温度为34℃,发酵时间为64 h,在此条件下得到纳豆激酶酶活力为5320.93 U/g。该结果可为青海青稞的深加工提供参考。

This study was based on highland barley(Kunlun 20)as the raw material and Bacillus subtilis BSCZ-4 as the fermentation strain.The single-factor experiment and response surface design were used to optimize the best process for the production of nattokinase by solid-state fermentation of highland barley by Bacillus subtilis.The results showed that the optimal conditions for the production of nattokinase by solid-state fermentation of barley by Bacillus subtilis were as follows:soaking time 48 h,steaming time 40 min,water addition 10%,inoculum amount 6%,fermentation temperature 34℃,and fermentation time 64 h.Under these conditions,the enzyme activity of nattokinase reached 5320.93 U/g.This study could provide reference for the deep processing of Qinghai highland barley.